Best 3 Caramelized Butternut Squash Soup Recipes

CARAMELIZED BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
• Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
• Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE

Steps:

• In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

CARAMELIZED BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.